Daily Archives: April 24, 2017

We were down all last week with a terrible, horrible, no good very bad stomach bug. It was awful. Matt and I are rarely sick at the same time, but this round took us both out for the whole week. We could barely eat, drink or even move…let alone work on the mountain of projects that we have in the works.

But that sickness is starting to become a memory, and we are regaining our stregth. Last night we celebrated a dear friend’s birthday with a homemade cake. I have been on the search for a really excellent basic, from scratch yellow cake. They are always too dense and almost cornbread like. This one make have proved me wrong. For good measure, I also threw in our favorite cookie recipe below.

Fluffy, Moist Homemade Yellow Cake

source: Divas Can Cook

Ingredients

1 cup unsalted butter, softened, room temperature (do not microwave)

2 cups white sugar

2 eggs, separated, room temperature

3 teaspoons pure vanilla extract

2 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk, room temperature

Instructions

Preheat oven to 325. F. (do not use convection like I did…cooked too fast to start)

Grease and flour two 9-inch cake pans. Set aside.

In a large bowl, cream together butter and sugar.

Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.

Very gently fold egg whites into batter and mix JUST until incorporated.

Pour batter into prepared pans and spread into even layers.

Bake for 30-35 minutes.

Remove from oven and let cake cool in pans until pans are warm to the touch.

Carefully remove cakes from pan and place on a cooling rack to finish cooling.

When cakes are completely cooled frost with chocolate buttercream frosting.

Lauren’s Amazing Cookies (coconut, chocolate, oatmeal)

1 cup butter (or 1/2 cup butter, 1/2 cup coconut oil)

1 cup flour

1 ½ cup oatmeal

¾ cup brown sugar

½ cup white sugar

2 eggs

Vanilla

½ tsp salt

1 tsp baking soda

Cinnamon

1 ½ cup shredded coconut

1 bag chocolate chips

Cream together butter, sugars, eggs and vanilla. Add dry ingredients. Mix in coconut and chocolate chips. Make into 1-2 inch balls and flatten slightly on an ungreased baking sheet. Bake at 375 degrees for 10-15 minutes or until edges start to turn slightly golden. Remove from oven and cool. They will continue to darken out of the oven. Enjoy!